Preheat the oven to 350°F degrees. Spray a rimmed baking sheet lined with aluminum foil with olive oil cooking spray. 

On medium heat, in a small saute pan, stir together the oils, honey, white pepper and ground ginger, stirring constantly. Cook for only a few minutes, until you smell toasty sesame and the ground spices are evenly distributed in the oil.

Combine the nuts in a medium bowl, and gently pour the warm syrup mixture over the nuts. Stir in 1 teaspoon sea salt, and toss together with a rubber spatula until all of the nuts are covered.

Spread the nuts out on the greased baking sheet, and bake for 10 minutes.

Stir the nuts and bake for 6 more minutes. Stir again.

Now bake for at most 4 more minutes, watching the nuts to ensure they don't burn, but that they remain a deep, toasty brown.

Stir gently, then set the baking pan on a rack to cool for 15 minutes. Top with additional salt to taste. Toss in 1/2 cup Montmerry cherries and enjoy!